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Roasted Vegetables

Servings: Servings: 4-6
V
Ve
GF

Ingredients

  • 3/4 lb. Brussels sprouts, trimmed and halved
  • 2 large carrots, peeled and sliced into 1/2” pieces
  • 2 parsnips, peeled and sliced into ½” pieces
  • 2 tbsp. macadamia oil
  • 2 tbsp. balsamic vinegar
  • 1 tsp. chopped rosemary leaves
  • 1 tsp. chopped thyme leaves
  • 1/2 c. toasted pecans

Directions

  1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
  2. Bake for 20 to 25 minutes, until the vegetables are tender, shaking the pan halfway through.
  3. Before serving, toss roasted vegetables with pecans and cranberries.

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